An understanding of the changes in water holding capacity of rehydrated shiitake mushroom (Lentinula edodes) from cell wall, cell membrane and protein

文献类型： 外文期刊

第一作者： Qiu, Yang

作者： Qiu, Yang;Bi, Jinfeng;Jin, Xin;Hu, Lina;Lyu, Jian;Wu, Xinye

作者机构：

关键词： Water holding capacity; Shiitake mushroom; Protein denaturation; Cell wall fibrous material; Cell membrane integrity

期刊名称：FOOD CHEMISTRY （ 影响因子：6.306； 五年影响因子：6.219 ）

ISSN： 0308-8146

年卷期： 2021 年 351 卷

页码：

收录情况： SCI

摘要： Water holding capacity (WHC) is an important factor for the evaluation of rehydrated shiitake mushroom as WHC largely affects sensory attributes. Here, WHC of the rehydrated shiitake mushroom as affected by different hot-air drying temperature was investigated from aspects of cell membrane integrity, status of cell wall fibrous material and protein denaturation. Among the three factors, protein denaturation played the most important role to affect the WHC of rehydrated mushroom as protein denaturation was closely related to the maintenance of porous structure after rehydration. Effect of status of the cell wall fibrous material to the WHC changes was relatively weak and was largely correlated to the WHC changes at high temperature (>80 degrees C). Cell membrane was unlikely to contribute to WHC changes of the rehydrated shiitake mushroom due to the loss of integrity.

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